Recent content by CONNOR BREWARE

Righto Yob, I'll join the proud dad thread. I used to think kegging was easy till Connor started to help out. Business is named after the little man. He proved himself worthy by requesting small bowls of crystal malt to snack on in car trips and attempting to up sell customers with random brew...

Try briess pilsner or golden, I'll double check but I'm pretty sure they are just one base malt. Others wise you can get single varieties of extract like wheat .

Looking forward to this Dave, last one was a great event. Maybe we dont light the bonfire till someone has got the comment sheets back from Funseeker ;) Looking forward to meeting more of the WABC. Cheers Ciro

In the case of hot wort I'd say the problem is DMS Newts, or Dimethyl sulfide. Described as a sulfur 'caned corn' taste and smell. Basically the same reason you want enough volatility in your kettle boil.

Looks great Cats, gleaming. Is that part of the original triple their being reused to hold the control station? Little bit of all grain history being passed on.

Icon link for malted grains will be a handy read

That wood trim is sensational. Surely this is a cleaver ruse to get the shed kegerator access to the lounge/kitchen or bedroom without SWMBO realising whats happening... Is that a metal lathe in the pic above the dogs head?

Jesse cheers for the bulk order of your finest, really help me out of a jam with a customer. Nice and prompt delivery too mate. Ciro

Only problem is keg supplies, I've had to reject the last shipment twice so the above link is temporarily disabled. Looking like they won't arrive till just before Santa. Mods if I'm not allowed to make this sort of comment regarding link to my products please delete. Just trying to keep the...

That's a good price. Last year when I started the business and selling the kits I tried to get something going with Masters. The best price they would give me was $28 for buying in lots of 20 and that was like pulling teeth. Good to see they are becoming a staple stocked item. A tip is to do a...

A bit tricky to try and gauge how much gas is left by looking at the pressure FB as pressure will be effected by the temperature. Weight is the way to go. Get an empty weight on your bottle next time and refer to that on weigh ins.

Fermenter tap, silicone tube to Keg. Keg gets filled with CO2 and burped, then lid off and the silicone tube dropped to the bottom. My theory is the heavy CO2 caps the beer protecting it from oxygen in the air. Overkill? Maybe...

Yeah I wouldn't want to be standing around it either. But the thread gives you an idea on what your dealing with. Cheers

Have a flick through here fletcher http://aussiehomebrewer.com/topic/66163-fermenting-under-pressure

Something like this? http://www.brewersfriend.com/stats/